The role of personal chef was virtually unknown a few years ago. Today more than 7,000 are registered as active members of the American Personal Chef Association. Industry leaders estimate this number will swell to more than 25,000 within the next 10 years. They will be serving nearly 300,000 clients and contributing nearly $1.2 billion to the U.S. economy.
A personal chef plans menus, shops for food, and cooks it in a client’s home. He may pack it in neatly labeled containers with heating directions, store it in the refrigerator or freezer and, then leave the kitchen in pristine condition. He or she customarily is employed by several clients. Continue reading